Sunday Prep Part 4: Easy Sauces and Gravies

Below are 5 classic sauces and gravies which will make your lunch and dinner easy

Tomato gravy / Red gravy

This tangy and spicy gravy is my favorite and an absolutely essential in my kitchen

Take 2 sliced onions (1 1/2 cups) and sauté them in 2 tablespoons of oil with cumin seeds till browned. Cool.
Blend the onions with 2 tomatoes, a green chili and a 1 inch knob of ginger
In the same pan heat this mixture again and add
1 teaspoon chili powder,
1/2 teaspoon turmeric,
2 teaspoons cumin-coriander powder,
1 teaspoon kitchen king masala
2 bay leaves,
1 stick cinnamon
3 cloves
Salt
2 teaspoons tomato ketchup
Sauté till the moisture evaporates. This gravy can be stored in the freezer in this form upto a month. When ready to use, thaw and add 1 cup water or milk or cream depending on how rich you want gravy. Add a large pinch of kasoori methi to finish. This gravy can be used for:

Paneer butter masala
Dum aloo
Mutter paneer
Aloo mutter
Mix vegetable

Cashewnut gravy / White gravy

White gravy dishes are a little sweeter than the red ones and not as spice dominant.

Soak 10-15 pieces of cashew nuts in room temperature water.
Heat 1 tablespoon of oil in a wok and add 1 teaspoon cumin seeds. Add 3 onions chopped in big dice. Sauté till pink.
Blend the onions along with cashew nuts, 1 green chili and 1/2 inch knob of ginger.
Heat 1 teaspoon oil and sauté this paste. Add salt.
Once it starts to release oil it is done.
This gravy can be stored in the freezer in this form upto a month. When ready to use, thaw and add 1 cup water or milk or cream depending on how rich you want gravy. Add a large pinch of kasoori methi to finish. Use this gravy for:

Methi matter malai
Malai kofta
Navratna korma

Pizza sauce / Pasta sauce

This is a crowd pleaser and will make sure the kids and adults all eat their meal happily.

Heat 2 tablespoons oil in a large thick bottom saucepan. Add 4 onions (1 1/2 cups) finely diced onions. Also add 2 capsicum (1 1/2 cups) finely diced. Add 6-7 garlic cloves minced. Sauté for 5 minutes. Then add 1 1/2 kilos (3 pounds) tomatoes diced. Cook for 10-15 minutes till partially cooked. Add
1 teaspoon dried basil or 4-5 fresh basil leaves
1 teaspoon dried oregano
1 teaspoon dried parsley
3/4 teaspoon pepper
1 teaspoon chili flakes
1/2 teaspoon sugar
2 bay leaves
Salt
Cook this till the moisture is cooked out. Remove the bay leaves. Freeze these in an ice tray and use as needed. For a smooth pasta sauce blend it into a fine purée. This sauce can be used for:

Pasta
Pizza
Minestrone soup
Pasta fagioli soup
Pizza dip
Lasagna

White sauce

Easy to make and even more easier to turn into different dishes.

Heat 2 tablespoons butter in a pan, add to it 2 tablespoons flour. Sauté till it changes colour. Add 2 cups of milk and whisk to incorporate. Add salt and 1/2 teaspoon white pepper powder. Bring to a boil. Add a pinch of nutmeg. Freeze these in an ice tray and use as needed.

Variations:
For a pink pasta sauce blend equal parts of pasta sauce and white sauce.
Roast green or red peppers, purée and add to sauce to make a pepper sauce to top an enchilada. 1 part purée to 3 parts white sauce.
When using in making a pasta Alfredo, sauté a few cloves of chopped garlic before adding milk.

Pasta Alfredo
White pizza topped with spinach and sun dried tomatoes
Open vegetable sandwiches
Baked vegetables
Potato Au gratin
Enchiladas

Basil Pesto

Now you may say why pesto and not chutney? But pesto is versatile. To store for a longer time, pour a layer of olive oil over the pesto

2 cups fresh basil leaves
2 cloves garlic
3-4 tablespoons pine nuts
1/2 cup olive oil
1/4 cup grated Parmesan or Grana Padano
1 tablespoon lemon juice- if using the pesto the same day
Salt

Place the garlic, basil and salt in a blender. Blend to make a paste. Add the pine nuts and cheese and blend while pouring the olive oil slowly in a stream till it is creamy. Serve in a variety of ways - here are a few

Pasta salad
Spaghetti Genovese
Pesto Sandwich
Spinach and Peas soup

Now that you have the recipes for these quick sauces and gravies, its time to whip up some magic in your kitchen.